When I first saw this recipe from the book, Pastry Perfection by Nick Malgieri, I know that the combination of apple, bacon and gruyère cheese is going to be really good but I didn't know that it is SO OMG YUMMY GOOD!!!!!
I have baked many quiches at home like the ones at here, here, here and here but nothing can compare with this quiche because it is so uniquely sweet, salty, creamy and gooey!!! And its flaky buttery pastry literally melts in our mouths...
So tell me! Isn't this SO OMG YUMMY??? LOL!
You have to believe me!!!
This is THE Sweet Salty Creamy Gooey Apple Bacon Gruyère Quiche
that is SO OMG YUMMY!!!
The vegetable-loving me is never a fan of bacon but I will cook and bake anything with bacon for my bacon-loving husband and son. And I'm so glad that I have tested this bacon recipe! So glad that I have to say that this is one of the best decision that I have made in my life!!! LOL!!! I hope that I don't sound too drama saying this... LOL!
You have to believe me... The combination of sweet apples, salty bacon, sharp gooey melting gruyère cheese and melt-in-the-mouth flaky buttery pastry can be as heavenly as you can imagine!!! And if you don't, it will be your loss...
Is this quiche a healthy food to eat? Absolutely NOT but it is so delicious that the health-conscious me will choose to eat it and exercise to burn these high-calories food off! LOL!
So, do you want to bake this HIGHLY HIGHLY HIGHLY RECOMMENDED heavenly sweet salty cheesy gooey yummy quiche? Here's a video showing how I baked mine so that you can bake yours...Thanks Bensound for the music in my video.
Never underestimate this plain-looking quiche...
Every mouthful of it is sweet, salty, cheesy, gooey and heavenly!
This quiche is perfect to enjoy with our organic mizuna leaves with a nice piquant peppery taste...
Grown by my 9 year old son :)
At least, we are eating something healthy in our dinner. LOL!
Without a doubt, this OMG yummy quiche is gone very quickly. No complains at all. Just "mmm...", "ah" and "can I have more?"...
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Here's the recipe that is modified from the book, Pastry Perfection by Nick Malgieri
For the pastry:
160g plain / all purpose flour
1/2 tsp baking powder
1/4 tsp salt
120g unsalted butter, cold and cut into cubes
1 egg yolk** The original recipe uses 1 whole egg. If you want your pastry to be flaky and ultimately melty, please use egg yolk. If you prefer your pastry to be firmer and easier to handle, please use whole egg.
For the filling:
1 tbsp vegetable oil
200g bacon, preferably short cut and rindless with the least fat, sliced into 1 cm pieces
2 large apples, peeled, cored and cut into 1 cm dices - I used Pink Lady.
170g Swiss Gruyère cheese, cut into 1 cm cubes
10g (1 tbsp) plain / all purpose flour
500ml (2 cups) cream with 35% fat
3 large eggs
1/4 tsp salt
freshly ground black pepper to season
To make the pastry:
Sift flour, baking powder and salt into a large mixing bowl. Add butter and use your fingertips to rub butter into the flour mixture until mixture forms pea-like crumbs.
Add egg yolk into flour mixture and use your hands to mix until the mixture comes together. Once the dough starts to come together, use your hands to gather all together to form one dough. Do not knead the dough because breaking the butter into small pieces will make the pastry less flaky. Wrap the dough in a cling wrap and refrigerate for 1 hrs or longer or overnight.
To bake the pastry:
Roll out the pastry to fit a 10 inch (25 cm) glass or metal pie plate (please do not use loose bottom pan). Fit any overhanging excess pastry back to the edges and use your fingers to crimp the edges - See video. Use a fork to poke the bottom of the pastry (optional, if you are freezing the pastry long enough, you can skip this step) and place the pastry in the freezer for 30 mins or longer.
Preheat the oven to 350°F / 180°C. Line the pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 mins. Remove from the oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 10 mins or until the bottom of the pastry is golden (not brown) and well baked. Remove from the oven and allow the pastry to cool slightly for about 10-15 mins.
Increase oven temperature setting to 375°F / 190°C.
For the filling:
Heat vegetable oil in a large frying pan with medium heat. Cook bacon until golden brown and lightly crisp. Remove and drain any excess oil on paper towels. Set aside to cool slightly.
Using the same frying pan with about 1 tbsp leftover bacon fat, cook apples with medium heat and often stirring until golden and tender. Set aside to cool slightly.
Scatter half of the cooked bacon, then all of the cooked apples over the pastry crust. Combine cheese and 10g flour and scatter cheese mixture over the apples.
Whisk cream, eggs, salt and pepper. Pour egg mixture over the cheese without over-filling the pastry.
Bake in the bottom third of the oven for 30 mins or until the filling is set. If the pastry browns too quickly, cover the pastry edges with aluminum foil and continue to bake until the filling is done. Remove the quiche from the oven. Remove any foil from the pastry (if there is any).Allow the quiche to set slightly for about 15 mins. Serve with the remaining cooked bacon while it is freshly baked, warm and gooey.
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